Toum

Toum

By
From
Arabesque
Makes
400 ml
Photographer
William Meppem

This fiercely garlicky sauce is not for the faint-hearted, but if you enjoy garlic, you will love this Lebanese/Syrian sauce, which is traditionally served with chicken. Use it to brush on grilled chicken, seafood and meats at the end of barbecuing, or to accompany roasts or cold meats. Or thin it down with water to make a garlicky salad dressing. But be warned, don’t plan any business meetings afterwards.

Ingredients

Quantity Ingredient
1 whole head garlic, cloves peeled
1 teaspoon salt
1 lemon, juiced
200ml sunflower oil
30ml water

Method

  1. Peel and roughly chop the garlic cloves, then place them in a blender or liquidiser with the salt and lemon juice. Blend for about 2 minutes, until smooth, scraping down the sides occasionally. Next, very slowly start to add the oil, as if you are making a mayonnaise, and blend on high until it is emulsified. Continue to dribble in slowly, until all the oil is absorbed. Finally, add the water. The whole process will take about 5 minutes and you end up with a light fluffy garlicky sauce. This will keep in the refrigerator for about a week.
  2. If the sauce splits, you can save it by doing the following: clean out the liquidiser. Put in 2 egg yolks and blend, then very slowly pour in half the split mixture. When it begins to emulsify and thicken add a teaspoon of cold water to loosen it. Then gradually add the rest of the mix. You end up with a mayonnaise rather than a sauce, but it is still delicious.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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